On Saturday, November 17, Pack 56 took part in a camp day at Camp Sayre in Milton and were hosted by Boy Scout Troop 56 for an early Thanksgiving dinner. The Scouts had the opportunity to take part in many of the camp’s offerings, including demonstrations of rope making and walking on rope bridges, wilderness skills like fire making, and shooting skills at the archery and BB range. Later in the day they were able to swim in the camp’s indoor swimming pool. And the day was capped off by a Thanksgiving dinner cooked by the Boy Scouts, featuring three kinds of turkey: smoked, deep-fried, and cooked under a trashcan. Finally, after dinner and dessert around the campfire, the pack awarded a number of achievements to Scouts who’d earned them.
Last modified: November 25, 2018